Ingredients

Method

1 Mix the gelatin with 2 tablespoons of water in a small bowl and set aside.

2 Put the cream, sugar, and vanilla bean seeds and pod (or vanilla extract if using) into a small saucepan over medium heat. Once the sugar has dissolved remove from heat and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved.

3 Once the cream has cooled to room temperature, add the buttermilk and stir. Strain through a fine mesh sieve to catch any bits of undissolved gelatin.

4 Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least four hours. Serve with your favorite jam, jelly, marmalade, fruit, or straight up.

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Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

Yum! I made this for my mother and she loved it — and so did I. Since I’m trying to cut back on the amount of sugar in my diet, I’ve tried a few modifications. Cutting the sugar to 1/8 cup and adding 2 tiny scoops of Stevia Extract* makes the pudding sweet enough for me, especially with some fresh fruit on top.

This pudding is great – it’s my top crave this summer. Greetings from Poland – where buttermilk is really popular for drinking straight up or mixed with fruit. I personally love it with strawberries and I topped this pudding with them.

I also blogged this recipe in Polish, only changing the way I deal with gelatin and it amount (+ half a teaspoonful) – I put it in freshly boiled water (50 ml) and whisk vigorously, then I add cream and sugar and heat the mixture delicately, without boiling, as it would ruin the gelatin.

This was delicious, thanks for the recipe. The tartness of this reminds me of some indian desserts. It was good to make it according to this simple recipe the first time around, but I think it would be yummy to put in some chopped pistachios and cardamom next time. Also I think it would be interesting to modify this to make buttermilk chocolate pudding. And it will be a great thing to have on hand in the summer to serve with berries.

This sounds like pannacotta a tad healthier! Can imagine how deliciously smooth it is. Leftover buttermilk can be enjoyed by puree-ing your favourite (frozen) berries and a teaspoon of powdered sugar into it – a yumsome health drink if ever I tried one!

I am Russian so drinking buttermilk doesnt seem strange to me at all. I made this using American Buttermilk and it turned out very well. It tasted exactly how I expected though. I would like to try this recipe with fruit flavored buttermilk, but I am wondering if I should then omit the vanilla? And is buttermilk the same as Kefir?

Buttermilk is a byproduct of the butter making process. Kefir is fermented milk using keifr grains. As for the fruit and vanilla, it’s up to you and what you like. ~Garrett

This pudding was absolutely lovely. The first time I made it I had half & half so I used that instead of cream. I also wanted to use it up so the ratio to buttermilk was closer to 1 to 1. It was really good & drinking buttermilk straight literally makes me gag (I tried it once).

This recipe was delicious. We have a milk cow and make our own butter, so I used some of our fresh buttermilk. Not sure if this changed the taste; it was probably not quite as tangy as it would have been with store-bought.

I topped it with sweetened balsamic strawberries which added a nice tartness to the creaminess of the pudding. I’m sure that I’ll be making it again.

Mmmm, I made this recipe the other day, but I didn’t use buttermilk. I used raw milk that had soured a bit too much for drinking (raw milk that has cultured on it’s own is still edible, just not “naturally” sweet anymore because the probiotic lactobacillus have consumed the lactose and changed the flavor, unlike pasteurized milk, which actually spoils [putrifies] as it ages). I added the milk after heating the cream so as to not kill off the good bacteria in the milk. The pudding was very good, and my 10 yo son enjoyed it very much with sliced bananas on top for an after school snack and again for breakfast.